The guacamole featured in Gourmet Magazine's June issue has become my favorite way to make guac. Perhaps it's because it has no garlic and thus doesn't linger on one's breath for too long. It is the absolute essence of guacamole with no extras: perfect as a condiment, but even better with plain tortillas or tortilla chips.
Maricel’s Guacamole
Recipe by Maricel PresillaYield: Approximately 4 cups
Ingredients:
6 ripe 6- to 8-oz avocados, quartered, pitted, and peeled
1/2 cup chopped cilantro
1 cup minced white onion
2 to 3 fresh serrano chiles, minced (including seeds)
2 tablespoons fresh lime juice
Coarsely mash together all ingredients in a bowl with a fork. Season with salt.
1 cup minced white onion
2 to 3 fresh serrano chiles, minced (including seeds)
2 tablespoons fresh lime juice
Coarsely mash together all ingredients in a bowl with a fork. Season with salt.
Lastly, a tip to keep your guac green that I napped from a cooking segment on The View (surprising AND embarassing). If you have leftover guacamole, store it in a bowl with plastic wrap pressed directly on the surface of the dip and adjoining sides of the bowl. This will keep much more air out than would covering the top of the bowl with plastic wrap and will keep your guac freshly green for days. Though it shouldn't take you that long to eat it all!
3 comments:
Yes, no garlic guac! Nearly ambrosia.
Yep, this recipe is perfect for you!
Yesterday was HOT in Northeast Ohio as evidenced in watching Tiger sweat as he triumphed in inimitable fashion at the golf tournament at Firestone. I served a spicy meal to match the temperature, and friends appreciated the guacamole here, plus Ina Garten’s Tequila-Lime Chicken, rice, green salad, and a homemade Coconut Pound Cake with Ohio farm peaches!
Coconut Pound Cake
1 ½ cup unsalted butter
2 ¼ cups granulated sugar
5 eggs (organic, free range, also Ohio raised)
3 cups sifted cake flour
¼ teaspoon salt
1 cup milk
7 oz flaked coconut
Beat butter at medium speed with an electric mixer. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour and slit; add to creamed mixture, alternately with milk, beginning and ending with flour mixture. Stir in coconut.
Pour into a greased tube and floured tube pan. Bake at 325 oven for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Let cool 15 minutes. Remove from pan; cool on wire rack.
Yield: one 10-inch cake
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